This is exactly the impression when I made the NYT Jim Lahey’s No knead bread, beautiful crust and perfect form but blank in taste. With the ATK 3.0 recipe (beer + vinegar), in addition I find adding grains and seeds (e.g. sunflower seeds in my case) would add more flavours especially when they are roasted on the surface of the loaf. You add them after you put the dough inside the dutch oven. Adjust the salt level to your taste, I think this is quite important as well.
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@naf the Lahey recipe has been adjusted a few times for salt and water content - I find that made a difference, in addition to a long rise. A bit of rye or spelt in the starter also changes the flavor.
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Gorgeous!
I like Jim Lahey’s with an overnight (or longer) rise. Not too crusty, though, or it gets way too chewy the next day (15-20m covered).
Alexandra Staffford‘s recipe is easy and popular with good reason; the dough is very wet, though, and the flavor is flatter with the quick rise.
You could also use the Lahey recipe with more yeast (2 tsp for 3-4 cups of flour) for a faster rise time, or Stafford’s recipe with a long rise for more flavor.
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Thanks for encouragement.
I’ve attempted puff pastry a few months ago. The layered butter melted in the tray. I didn’t quite understand what went wrong. I remember I might have used some butter with 80% butterfat and I also used some half salt butter. LOL!
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Nice!
Maybe. Tomorrow. I’ll. Make. A. Three. Ingredient. Dump. Cake.
While I don’t technically think of this as dessert, it is definitely good enough to be considered as such. (I’ve convinced myself it’s a healthy breakfast 
)
It’s a first effort at a copycat of a favorite, yet spendy yogurt, made in Seattle, and getting it’s start in Pike’s Place Market. My favorite flavor is the lemon curd. It’s one of the only things I could or even wanted to eat when my appetite was off. Was hoping I’d get sick of it, but instead got totally addicted! Anyway, H has been doing all shopping as well as complaining about how expensive the yogurt is. We were spending nearly $50 on it, about every 10 days. Yikes! So experimented with my own and have to say I very nearly nailed it, 1st time! Looking forward to making next batch, and experimenting with different fruits & flavors. May have even found a new hobby!
Pictured, $20 worth, if bought at the market, and individual serving. The batch made more, but was eaten before I got it layered with the lemon curd.
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Looks delicious!
Thanks! I’ll post future experiments + requests from kid to make her favorite flavors. Used the InstaPot - amazing & easy, ingredients pretty cheap too.
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I made yogurt yesterday after ages. Upset tummy means yogurt, and storebought plus Greek don’t cut it then.
I love fresh, homemade yogurt, because I grew up with it being made daily. Taste and texture are so different.
I leaned something interesting about slimy yogurt today - apparently wild yeast can cause it, especially after bread-making.
So today’s batch is covered tightly and in the IP not the bread-proofing oven I used yesterday 
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Thanks for sharing; who knows where this newfound culinary passion may take me? Maybe ricotta and paneer even.
I knew about the wild yeasts, hence the scalding of the milk, per method I followed. The tight lid of InstaPot doesn’t hurt either, I’m sure.
I did strain mine, but saved the whey for future bread making.
BTW, on the subject of upset stomachs, I made it through the first bottle of Align Pre/Probiotics. Am glad they’re gone, they didn’t exactly agree until I cut dose down to half. What difference does it make if I only get a billion good bacteria, rather than 2 billion? 
Started on the brand you recommended, and so far, so good, so thanks again for that advice. Best and be well!
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I’ve decided to try and make sourdough bread. My starter is fairly stable now and almost ready to use. I was though feeling pretty wasteful discarding most of the starter each time I fed it.
At first I made savoury pancakes with the discsrd, not great. The missus had some success with crumpets but we only have one pastry cutter as a ring and it takes 15 mins per crumpets so not really viable.
However yesterday I made sourdough crackers. These were a great success. First batch was too thin and cooked too quicklyand also too salty. I used the recipe below. I would reccomend cutting the salt down by half, if using a fan oven drop the temp down to 140°c for first 25 mins then up to 150°c for remaining 15 mins. Also it says to cut them out after 10 mins in oven before returning them. I found they’d set too much. 5-7 mins and then cut I found better. I’m planning on a fennel seed and chilli batch next.
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I made my usual sandwich bread today to give a loaf to my parents. I used a new non dairy milk but besides that the only change. The dough was so wet and the food processor couldn’t even spin! I had to knead by hand the rest of the flour. The only thing I can think of was that my water was hotter than I thought and I mostly killed the yeast. Whatever it was, the dough refused to rise. After hours and hours, I decided that I would toss it into a low pan and call it faux foccacia. The result was so delicious!
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This one proves overnight on the counter. Extend it?
Has anyone here made English muffins? I would like to make some, ideally whole wheat or multigrain.
I’d try a full 24 hour proof in the fridge to start.
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I made Irish brown bread using King Arthur Flour’s recipe. I’m able to get good buttermilk and I want to conserve what little yeast I have in the house.
This fresh, hot loaf was ready for the table in about an hour. Works for me!
The questions linked to the KA recipe helpfully instruct you to add 2 extra teaspoons of buttermilk per cup of whole-wheat flour—if you’re not using KA Irish-style flour which the recipe calls for. I had 3 cups of KA whole-wheat flour and 1 cup of their all-purpose flour, so I added extra buttermilk for each cup of whole-wheat.
I also brushed the top with the buttermilk, which I think helped the color.
The questions include a tip about internal temperature, which should reach 205 F. Useful because this dense, hearty loaf would be easy to under bake. Mine was nearly underdone. So, next time I will temp instead of using the tester method.
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I made some a few months ago @ChristinaM; while they were pretty good, easy, and rather fun to make, I felt they lacked something in flavor. Can’t remember what recipe I used, but it was probably something I found online. Guess my only advice would be to perhaps use a trusted baking specific web site or recipe source. Let us know how yours turn out, if you make them.
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Yes, I have! I like the Model Bakery recipe: https://www.seriouseats.com/recipes/2014/03/model-bakery-napa-english-muffin-recipe.html. I haven’t tried subbing in whole wheat flour, but I’m sure it would be a worthwhile experiment.
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Have the book on kindle, will try & thanks for posting @_gossamer!
